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Varagu Arisi Adai (Varagu adai) | Kodo millet recipes

Learn how to make Varagu Arisi Adai with step by step pictures and explanation :

I have a cup of Varagu Arisi/kodo millet left over , so i do not want to making the same, upma and idly and dosai, instead i wanted to try Adai recipe becoz its been really really long of making Adai, at one point i thought i forgot all the adai recipes ! it happens, So to take back my memories towards adai i soaked everthing and grind and prepared, To my surprise it was delicious, in a healthy way.Adai is a healthy recipe which has almost most of the protein rich dals along with Rice. Usually it is served with Jaggery, Butter and Avail. I like all accompaniments with Adai some times i do not want any side dish. This time when i checked pantry i have masoor dal , barley , horse gram and rest of the usual dals. Without any second i soaked all together. The Result is ultimate.

Usually my mother never measures anything she just throw what ever in hand. Every time its super duper. also If adai means she use only coconut oil and some chopped coconut . This combination never goes wrong. Also cannot take more than one, Because it will be thick, yet cooked and more crispy.

Soak the ingredients together, except green peas because it requires more soaking time . So soak it prior . If u want you can soak the millet separately and dal separately. But i soaked everything to gether,pour the water and leave it for 4 to 5 hours. Then strain the water completely and grind it . My mother generally never grind like paste, coarsely she will grind i always adopt her method, You can choose any one. Then add the salt and chopped onion ,coriander leaves mix it gently.( i wanted it plain so omited this Addition)

Heat the tawa , once its hot, pour the ladle full of adai batter, make a small spread. In the center make a small hole. Now drizzle some oil over the adai as well as around the batter and in the center too.Once it cooked gently flip it to other side, and wait for the other side to cook.

Once both the side cooked, transfer it to the desired plate,serve it with any chutney, avial.

oil - as required to drizzle over the Adai (Coconut oil highly recommended)

Instructions

Soak the ingredients together, except green peas because it requires more soaking time . So soak it prior . If u want you can soak the millet separately and dal separately. But i soaked everything to gether,pour the water and leave it for 4 to 5 hours. Then strain the water completely and grind it . My mother generally never grind like paste, coarsely she will grind i always adopt her method, You can choose any one. Then add the salt and chopped onion ,coriander leaves mix it gently.( i wanted it plain so omited this Addition)

Heat the tawa , once its hot, pour the ladle full of adai batter, make a small spread. In the center make a small hole. Now drizzle some oil over the adai as well as around the batter and in the center too.Once it cooked gently flip it to other side, and wait for the other side to cook.

Once both the side cooked, transfer it to the desired plate,serve it with any chutney, avial.

Notes

I have soaked everything together, If you wish to soak separately,then dal in one bowl and millet in other bowl. Also i have grind everything together, it can be grind separately as your wish. The color of the adai is come from the kashmiri red chilly i used. I have used Kodo millet variety , you can replace it with italian millet or little millet. IF you are going to add the green peas and other peas like chick pea or rajma, soaking time for them is more than others, so do soak it in prior. The listed above ingredients, it has two main ingredients one is millet and other one is toor dal , rest of the ingredients can be adjusted as per taste. Also I have used kashmiri red chilly , so it gives the nice color and no spicy taste in the Adai, so when you are adding other variety of chilly adjust the no of chilly as family required.

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About AparnaRajeshKumar

This is aparna from india, passionate about the vegetarian food, and food photography. This blog is all about the your day to day cooking and Home made recipes. Few eggless recipes too ! Follow me on other social media network too

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This is aparna from india, passionate about the vegetarian food, and food photography. This blog is all about the your day to day cooking and Home made recipes. Few eggless recipes too ! Follow me on other social media network too To know more about me